Whether you be a home brewer, craft brewer or microbrewery owner, you know how the brewing and fermentation process involves managing some troublesome bacteria. You don’t want to let them ruin your beer.
LAB Lactic Acid Bacteria as Lactobacillus brevis, Lactobacillus lindneri, Lactobaciluss paracollinoides, Pedicoccus damnosus and other bacterial strain, if left uncontrolled, can cause incidents in beer like turbidity, off flavour and ropiness.
LYSOBIER ® kills beer spoilers while preserving the natural and fresh integrity of craft beers and special brews. It is the best natural solution to protect and conserve the yeast and to extend the shelf life of high fermentation, non-pasteurized, and bottle-conditioned beers.
- Decontaminates the brewing yeast
- Protects the vulnerable cooled wort
- Treats and protects during fermentation
- Stabilise beer foam and enhances test and aroma
- Prevents beer haze and off-flavour in craft beers
- Extends the shelf life of bottled beer
- USDA approved for organic and IPA products
LYSOBIER ® has no negative effect on yeast and could be used for natural washing allowing brewers to avoid acid washing processes. During washing it does not damage the organoleptic quality of yeast and extend its shelf life.
LYSOBIER ® is suitable to extend the shelf life of special (non filtered - non pasteurised) and craft beers granting brewers a better control of the fermentation process.
LYSOBIER ® made with the all natural enzyme Lysozyme, is the best prevention for non pasteurized beers to protect against LAB Lactic Acid Bacteria spoilage. It also helps to extend your beers’ shelf life and stabilize the beer foam.
LYSOBIER ® imparts no noticeable taste or aroma, Taste tests revealed a preference for samples treated with LYSOBIER
LYSOBIER ® protects where Lactic Acid Bacteria (LAB) will most likely spoil your beer
LYSOBIER ® prolongs the stability of unpasteurized, special and craft beers
- Selling Unit: Kilograms(Kg)
VISIT LYSOBIER ® microsite for further information: https://www.lysobier.com
Check our literature section for additional information